I love when strawberries come into season! We love to eat strawberries in any form.
I have posted about a favorite dessert using strawberries in the past in my strawberry pretzel dessert recipe you can find here. I still enjoy this recipe but sometimes I just don't want to take the time for all the steps.
So I ran across this recipe on Pintrest and thought I would try it out since it seemed to use all my favorite parts of strawberry pretzel dessert but with a twist. While I liked this recipe, I decided to tweak it a little and make it slightly healthier.
Start by melting 1/2 c butter. Mix in 1/4 cup brown sugar until it dissolves. Stir in at least 1/2 cup chopped pecans and 1 cup pretzels.
When I want to make a big batch of this dessert, I typically add more pecans and pretzels. Watch how much butter you add, it can become a mess when baking.
Bake at 400 degrees for 7-9 minutes. I usually stir at least once halfway through. Watch it carefully so the mixture doesn't burn!
I make my own whipped topping. This helps greatly reduce the added sugar and preservatives.
I usually put my mixing in the bowl in the freezer for a few minutes so it will be nice and cold. Then add an 8 oz container of heaving whipping cream and a tsp of vanilla. I mix it on high until stiff peaks form (5 minutes maybe?). Don't over mix or it will cause separation. NO SUGAR NEEDED!!
Just right consistency. I put the cream back into the freezer until I need it.
Meanwhile, slice/dice 2-3 cups fresh strawberries.
Just before serving, combine all ingredients together. The longer the pretzels are in the cream cheese mixture, the soggier the pretzels will become.
I usually save a few strawberries and pretzel mix to garnish with.
Strawberry Pretzel Salad
1/2 cup butter, melted
1/4 cup brown sugar
1/2 - 1 cup pecans, chopped
1-2 cups pretzels, chopped
8 oz heavy whipping cream
2 tsp vanilla, divided
8 oz cream cheese, softened
1/4 cup granulated sugar
2-3 cups strawberries, chopped
1/4 cup mini chocolate chips
1. Preheat oven to 400 degrees. Combine butter and brown sugar. Stir until sugar is combined. Add pecans and pretzels, stirring until fully coated. Spread mixture on jelly roll style pan. Cook for 7-9 minutes, stir at least once half way through cooking. Carefully watch mixture so it doesn't burn.
2. In a frozen mixing bowl, whip heavy whipping cream and 1 tsp vanilla until stiff peaks form. Place in freezer until ready to use.
3. Cream granulated sugar, 1 tsp vanilla and cream cheese together. Gently fold in whipped cream.
4. Reserve a 1/4 cup pretzel mixture, 1/4 cup strawberries (or a whole strawberry), and 1 Tbs chocolate chips. Combine remaining ingredients together JUST BEFORE serving. Keep refrigerated.
